Marion’s Kitchen one-pot recipes | Marion's Kitchen

One-Pot Soy Braised Pork Belly & Egg

Marion Grasby — Mon, 04 Sep 2023 04:50:26 +0000

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What IS gochujang and why you should be obsessed with it

Marion Grasby — Wed, 28 Jun 2023 17:01:10 +0000

What IS gochujang and why I'm obsessed with it

Gochujang is the little red box of funky awesomeness I can’t get enough of.

Confession time: I’m a little bit addicted to gochujang. Hands down, it’s one of my most-loved – and most-used – pantry essentials. But what exactly is it? If you’re not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it’s deeply, deeply delicious.

What does gochujang taste like?

It’s a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that). That process sees the starches in the rice convert to sugars, resulting in all kinds of boom-boom-pow-knock-your-socks-off addictive awesomeness. Then there’s the chilli component, which gives the paste its spiciness, but HOLD UP. There’s more. I’m talking a slight smoky flavour and a touch of uptown funk and a whole dose of umami sparkle. It’s… a lot to describe, I know. But I’m telling you this: gochujang is the SHIZ.

Oh hey, next-level barbecue fare, aka Korean-style Chargrilled Chicken.

Is gochujang spicy?

Not necessarily, so don’t let that get in your way. Heat levels can vary between brands, so you may want to check the packaging to see if there’s any indication of spiciness. Otherwise you might like to try out a couple of brands to find out your preference. Don’t forget as well that a little goes a long way – start with a small amount to begin. You can always add more in… but you can’t take it out once it’s in a dish.

Also known as army base stew or budae jjigae, this is Korean Army Stew.

What dishes should I use gochujang in?

As gochujang is very concentrated, it’s typically used to add depth to dishes in collaboration with other ingredients, rather than as a standalone condiment. But hey, you do you, boo. No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup.

Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews. It’s also surprisingly versatile in fusion and more European-inspired dishes – it adds a wonderful smoky intensity to my Quick(ish) Asian Ragu, for example.

My Asian-spiked version of spag bol uses some untraditional ingredients, and is all the better for it.

Anything to avoid?

Experiment – it’s half the fun of cooking (the other half is eating, obviously!). The more you get familiar with gochujang paste, the more you’ll understand its unique taste profile and what it’s all about.

For me, it’s always within reach and I love injecting its heady mix of flavours into dishes that are a little unexpected. Because, IMHO, everything tastes better when it’s Asian. Case in point: Asian garlic bread. Cheesy baked potatoes. Pot pies.

Where can I buy gochujang?

Gochujang is readily available in Asian grocers, although you can also typically find it in many major supermarkets in the Asian aisle. It’s relatively inexpensive and, since you only tend to use it in fairly small quantities, it should last you quite a long time.

How do you store gochujang?

Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit like kimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then. If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out. If you can’t find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.

My favourite gochujang recipes

Chicken • Chicken wings • Comfort food • Condiments & Sauces • Fried chicken • Korean cuisine • Noodle Bowls • Noodles • One-pot • Restaurant classics • Ribs

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Rice Cooker Lamb Biryani

Marion Grasby — Thu, 11 May 2023 07:35:14 +0000

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One-Pan Gochujang Chicken and Rice

Marion Grasby — Fri, 10 Mar 2023 02:23:57 +0000

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Cheat’s One-Pot Lasagne

Marion Grasby — Fri, 13 Jan 2023 03:42:56 +0000

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Rice-cooker Cheat’s Chicken Congee

Marion Grasby — Wed, 05 Oct 2022 03:46:57 +0000

Rice-cooker Cheat’s Chicken Congee

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Rice-cooker Cheat’s Chicken Congee

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Place the rice, chicken stock, ginger and spring onions in the rice cooker bowl. Close the lids and select the PORRIDGE setting for 1 hour or until it’s a lovely soft porridge consistency.

Remove and discard the sliced ginger and the spring onions.

Ladle the congee into bowls. Top with julienned ginger and sliced spring onion. Drizzle with soy sauce and sesame oil to taste, then serve.

Notes:

– Sushi rice is not traditional here but actually breaks down faster and gives you that thick, gloopy congee texture without cooking down long grain rice for hours.

– This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST

– To learn more about the Panasonic Kitchen range, click here.

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Chicken • Chinese cuisine • Comfort food • Dinner • How-to • Kid-friendly • Leftovers • Make ahead meals • One-pot • Rice • Rice-cooker • Soups • Thai cuisine

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What our customers say

5.0

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Marion

2023-10-04

Perfect

I couldn’t wait for summer to end so I could eat something warm and comforting and this was the perfect meal for this, really delicious and easy to make in the rice cooker. Thank you!

Rachel

2023-07-18

Delicious!

This was so easy in my rice cooker and absolutely delicious on a cold winter day!

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Easy One-Pot Hainanese Chicken Rice

Marion Grasby — Wed, 10 Aug 2022 02:58:02 +0000

Easy One-Pot Hainanese Chicken Rice

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Easy One-Pot Hainanese Chicken Rice

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Place the rice, spring onion, ginger, garlic and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through.

For the spring onion sauce, use a mortar and pestle to bruise the spring onion and salt until it forms a rough paste. Place the vegetable oil and sesame oil in a small saucepan over high heat. Heat until a chopstick or wooden spoon placed in to the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Stir until combined. Spoon out into a small serving bowl or dish.

To serve, transfer the chicken to a chopping board. Slice the thigh pieces. Serve with the rice, spring onion sauce, sambal oelek and cucumber.

Notes:

– We made this dish using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST.

– Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.

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Best-ever chicken recipes • Chicken • Comfort food • Dinner • Easy weeknight dinners • Family favourites • Lunch • One-pot • Rice • Rice-cooker • Thai cuisine

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What our customers say

4.8

4.8 out of 5 stars (based on 12 reviews)

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Bee

2024-04-18

so easy and hands off!

I was skeptical at first; my parents have a Black and Decker Multi Purpose Rice Cooker that has dust on the box. I wasn’t even sure that it still worked. They let me know it was used maybe three times. So off to the Dollar Tree I bought a bag of jasmine rice, and then off to the market and all I could get were boneless skinless thighs for 5.00. Seasoned with a nub of ginger, scallions, cleaned chicken and and bullion powder to season. Dad says it was wonderful. Thank you for this terrific limited hands on receipe. The hardest part was guessing the cooking time

Mat

2024-01-16

Hainanese Chicken Rice made easy

This is a fast and easy version of this dish. The longest part will be making the spring onion sauce, which I was able to do while cooking the rest of the dish in the rice cooker.

Nabeela

2024-01-16

So simple yet delicious

Absolutely loved cooking this receipe. It was full of flavour. I have plenty of left over chicken and would love some tips on how to use it for other quick meals

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I made WHAT in a rice cooker?!

Marion Grasby — Fri, 15 Jul 2022 02:00:30 +0000

I made WHAT in a rice cooker?!

The rice cooker recipes you're definitely not expecting. In collaboration with Panasonic

If you’ve been following me for a while, you’ll know I’m not the kind of person who has a pantry full of ingredients I only ever use once or twice in a blue moon. I’m all for using an armful of pantry essentials that feature in the majority of my dishes (it saves me time searching, keeps things fresh, plus saves on food waste!). The same goes with my kitchen appliances – I like tools and gadgets that can perform double-duty. And you know what can really pull its weight come dinnertime? A rice cooker! Yep, this humble cooking helper that’s a staple in many kitchens the world over isn’t just reserved for your jasmine, basmati and sticky, my friends. Nope, many modern-day rice cookers have a whole host of other functions to have you nodding your head in silent approval.

Rice cooker recipes… that aren’t rice

Cue a productive test day in the kitchen armed with my trusty rice cooker (courtesy of our friends over at Panasonic, thanks v much), where I set myself the task of cooking ribs, a braised dish and dessert. In the one appliance. How did I get on? Let’s take a closer look at the deliciousness I created…

Psst… you can also check out the video version here:

Rice Cooker Chinese-style Ribs

Could this be one of my favourite rice cooker recipes? These sticky pork ribs are inspired by Chinese flavours, and are absolutely worth getting messy for. And they’re cooked in less time than more traditional methods – result! Sweet, rich and downright delicious. It doesn’t get much better.

Rice Cooker Beef Korma Curry

I really put the appliance through its paces by making a hearty curry. This dish is so layered with flavour and Indian spices, and boasts tender, fall-apart beef and a savoury gravy sauce. It really has to be tried to be believed. Bulk it out and make it go further by serving it with a side of steamed rice or naan bread.

Rice Cooker Berry Steamed Pudding

Fluffy, light and packed with summer fruits, this steamed berry cake is one perfect pudding. The ultimate set and forget recipe, you’ll have dessert on the table without breaking a sweat.

Hope you enjoy these recipes!

We have collaborated with Panasonic to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

Cooking with miso

Beef • Comfort food • Curries • Desserts • Dinner • Dinner Party • Family favourites • How-to • Lunch • Make ahead meals • Noodle Bowls • Noodles • One-pot • Pork • Ribs • Weekend meals

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This homemade chicken stock is LIQUID GOLD

Marion Grasby — Tue, 28 Jun 2022 04:47:51 +0000

This homemade chicken stock is LIQUID GOLD

Take your cooking to the next level with my easy method to make chicken stock from scratch.

I’m all for a shortcut in the kitchen, and stock is no exception. You’ll no doubt have seen that I have lots of recipes that call for store-bought stock when making soups and broths – it’s super convenient to have on hand as one of your pantry essentials! However, when you’ve got time up your sleeve, a homemade chicken stock really does take things to the next level. My version (with an Asian twist, naturally) will give you liquid gold that will keep in the freezer for up to three months. Plus, you’ll also have the benefit of having beautifully tender chicken meat for your sandwiches, salads and more throughout the week. Want to know how to make chicken stock from scratch that doesn’t take hours? Read on, my friends!

See how it’s done in this handy video for making home-style Asian chicken stock!

How to make chicken stock at home

So, let’s begin! You’ll need:

• 4 garlic cloves

• 1 tsp black peppercorns

• 1 tsp vegetable oil

• 1 whole chicken

• 4 slices ginger

• 4 spring onions

• 1 tsp sea salt

I like to use a whole chicken to make this so that I can shred off all the meat at the end – I like to have a stash on hand at all times! It’s perfect in dishes such as my Chicken, Cauliflower & Sweetcorn Soup and Vietnamese-style Chicken Salad. However, you could also make this homemade stock with a chicken carcass or chicken wings if you prefer.

Marion Grasby’s chicken and sweetcorn soup makes good use of her homemade chicken stock… and the shredded meat, too.

Step 1: It’s all about the base

Like with a lot of Thai cooking, this homestyle chicken stock starts off with very typical flavours of garlic and pepper. I’ll add them to my trusty mortar and pestle (don’t worry about peeling your garlic cloves first), and then pound them to a rough paste – well, actually it’s more like a bruising.

Step 2: Start the simmer

Next, you’ll want to make sure you’ve got a nice, large stock pot that’s going to hold all your delicious liquid. Heat up the vegetable oil, then add that lovely garlic paste and cook it for a minute or so until it smells delicious. This helps take that raw edge off the garlic so it’s not too overpowering.

Now in goes everything else, as well as enough water to cover the chicken – you’ll want at least 2.5 litres, so do check your pot will be big enough before you get started! Now bring everything to a gentle simmer over a high heat and, once you’re there, turn things down to low.

Liquid gold, aka my homemade chicken stock. Epic.

Step 3: Skim off the skuzz

Simmer away for around 90 minutes, checking back every now and again to skim the surface. Getting rid of any impurities will give you a clearer stock and a ‘cleaner’ taste. Also, I know 90 minutes might not seem like a lot of time compared to other recipes for homemade stock, but I’ve found this is the perfect balance for finishing up with both flavourful stock and great-tasting chicken.

Once the time’s up, try your chicken stock and add some more salt if you think it’s needed. And that’s about it! Remove the chicken and set it aside until it’s cool enough to handle and shred, then strain your stock. You can use it straight away (see some of my dishes below for some recipe inspiration), or leave it to cool before storing in the freezer. (It will keep for up to three months.)

Top tip: if you notice any chicken fat on the surface of the homemade stock once it’s cooled down, skim that off and use it to cook roast potatoes. Epic!

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Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

Marion Grasby — Mon, 27 Jun 2022 09:35:20 +0000

Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

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Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

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Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

Notes:

– Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

Tags:

Beef • Braises • Comfort food • Curries • Dinner • Filipino cuisine • How-to • Make ahead meals • One-pot • Slow-cooked • Slow-cooker

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What our customers say

4.9

4.9 out of 5 stars (based on 7 reviews)

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Pacifica O

2023-06-29

Exceptional!

You’re the most amazing chef! You can practically cook any dish and they’re all looking delicious!

Melissa

2023-03-21

Absolute Comfort Food!!!!

This dish was absolutely delicious, I had to change the peanut butter to cashew butter due to allergies, and changed the beef to lamb shanks. Absolutely perfect dish, kept getting better every single day reheating it. Absolutely moorish. Thank you!

Craig

2023-03-17

Out of this world!

Marion dish was ‘other-worldly’. The depth of flavor made me savor each spoon and bite. The flavors took me a journey, the peanut butter, beef, fish sauce and vinegar on their own can be pungent flavors but they were actually layered – like she’d say “made friends”. Thoroughly enjoyed this!

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Indian-spiced Chicken Traybake

Marion Grasby — Tue, 26 Apr 2022 14:43:06 +0000

Indian-spiced Chicken Traybake

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Indian-spiced Chicken Traybake

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Preheat oven to 180C/350F. Make a spice mix by combining the garam masala, turmeric, chilli powder, paprika and 1 tsp sea salt in a bowl.

Place the capsicum, cauliflower and cherry tomatoes in a large mixing bowl. Add half the spice mix, a pinch of sea salt and one tablespoon of the oil. Mix well and set aside for later.

In a large bowl, combine the yoghurt with the remaining spice mix. Add the chicken and mix until well combined.

Heat a large wide pan over high heat. Add another tablespoon of oil. Sear the chicken pieces for 3 minutes or until you develop a lovely deep golden crust on the bottom of the pan. Turn the chicken over and cook for another minute. Now add in a ½ cup of water to deglaze the pan. Use a wooden spoon or spatula to scrape up the golden bits from the bottom.

Scatter the vegetable mix around the chicken. Transfer pan to the oven and roast for 25 minutes or until the chicken is just cooked.

Remove from the oven and top with dollops of yoghurt and sprinkle over the mint leaves. Serve with your choice of sides.

Notes:

– Kashmiri chilli powder is widely used in Indian cuisine and is known for its lower heat rating and intense red colour. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.

Tags:

Best-ever chicken recipes • Chicken • Comfort food • Dinner • Easy weeknight dinners • Family favourites • Grill • How-to • Indian cuisine • Make ahead meals • One-pan • One-pot • Roasts • Tray bakes

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4.5

4.5 out of 5 stars (based on 2 reviews)

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Dena

2023-10-04

Easy and delicious!

3 adults gobbled down 1.5 lbs of chicken, and everyone had seconds. Definitely going in the rotation. I used good Garam masala and turmeric – I’m sure they made a difference.

Lee

2023-03-08

Fast and flavourful

Easy prep, quick to cook and delicious.

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Immune-boosting Chicken Noodle Soup

Marion Grasby — Mon, 21 Mar 2022 06:47:15 +0000

Immune-boosting Chicken Noodle Soup

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Immune-boosting Chicken Noodle Soup

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Heat the oil in a large saucepan or casserole dish over high heat. Season both sides of the chicken thighs with sea salt, then add to the hot oil. Cook the chicken pieces for 2-3 minutes on each side until they’ve started to turn golden. Carefully remove chicken from the pan and transfer to a plate.

Reduce heat to medium, then add the onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, ginger, turmeric, chilli and spices and cook, stirring, for 2-3 minutes or until fragrant.

Add a cup of chicken stock and deglaze the pan, scraping up all those delicious golden bits of flavour. Return the chicken to the pan, followed by the rest of the chicken stock. Top up with a further 2 cups (500ml) of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Carefully remove chicken and transfer to a clean board. Slice and shred the chicken.

Meanwhile, cook the noodles in a large saucepan of boiling water following packet instructions. Drain and toss the noodles with sesame oil. Divide among serving bowls.

Remove the chicken from the soup and finely slice. Return the shredded chicken to the broth, as well as the broccolini and kale. Simmer with the lid off for a further 5 minutes, or until broccolini is tender and kale has wilted. Season to taste with sea salt and pepper. To serve, ladle the hot soup over the noodles and top with bean sprouts and a sprinkle of chopped cashew nuts.

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Best-ever chicken recipes • Chicken • Comfort food • Dinner • Healthier • How-to • Lunch • Make ahead meals • One-pot • Soups • Winter warmers

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5.0

5.0 out of 5 stars (based on 9 reviews)

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Nancy Contreras

2023-10-04

Immune me to health

I made this soup today and it was absolutely delicious- 5 Stars! The flavors were so rich and delicious. I can’t stop raving about this recipe. I added celery, potatoes carrots and BokChoy & served it with rice noodles.

I will definitely make this again!

Stacey

2023-01-16

It's a keeper!

This soup is SO tasty and delicious!

DEFINITELY a keeper!

Chris

2022-10-27

Fabuloso!

This was excellent – broth was wonderful (but I had started with homemade bone broth that was so good too- have to admit that I added a few more vegetables – matchstick carrots, sliced up the white parts of the bok choy, mushrooms and matchsticks of the broccoli stalk – added some nice crunchies to it. This broth was SO good!

Marion’s Kitchen one-pot recipes | Marion's Kitchen

One-Pot Soy Braised Pork Belly & Egg

What IS gochujang and why you should be obsessed with it

What IS gochujang and why I'm obsessed with it

Gochujang is the little red box of funky awesomeness I can’t get enough of.

What does gochujang taste like?

Is gochujang spicy?

What dishes should I use gochujang in?

Anything to avoid?

Where can I buy gochujang?

How do you store gochujang?

My favourite gochujang recipes

Tags:

Chicken • Chicken wings • Comfort food • Condiments & Sauces • Fried chicken • Korean cuisine • Noodle Bowls • Noodles • One-pot • Restaurant classics • Ribs

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Popular on Marion's Kitchen

Rice Cooker Lamb Biryani

One-Pan Gochujang Chicken and Rice

Cheat’s One-Pot Lasagne

Rice-cooker Cheat’s Chicken Congee

Rice-cooker Cheat’s Chicken Congee

Rice-cooker Cheat’s Chicken Congee

What our customers say

Perfect

Delicious!

Popular on Marion's Kitchen

Easy One-Pot Hainanese Chicken Rice

Easy One-Pot Hainanese Chicken Rice

Easy One-Pot Hainanese Chicken Rice

What our customers say

so easy and hands off!

Hainanese Chicken Rice made easy

So simple yet delicious

Popular on Marion's Kitchen

I made WHAT in a rice cooker?!

I made WHAT in a rice cooker?!

The rice cooker recipes you're definitely not expecting. In collaboration with Panasonic​

Rice cooker recipes… that aren’t rice

Cooking with miso

Tags:

Beef • Comfort food • Curries • Desserts • Dinner • Dinner Party • Family favourites • How-to • Lunch • Make ahead meals • Noodle Bowls • Noodles • One-pot • Pork • Ribs • Weekend meals

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Popular on Marion's Kitchen

This homemade chicken stock is LIQUID GOLD

This homemade chicken stock is LIQUID GOLD

Take your cooking to the next level with my easy method to make chicken stock from scratch.

How to make chicken stock at home

Step 1: It’s all about the base

Step 2: Start the simmer

Step 3: Skim off the skuzz

Recipes that spotlight stock

Tags:

Best-ever chicken recipes • Chicken • Family favourites • How-to • Ramen • Soups

APPEARS IN THESE

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Popular on Marion's Kitchen

The rice cooker recipes you're definitely not expecting. In collaboration with Panasonic